One-pan roast duck legs with white beans & carrots


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Make a moderate form of cassoulet by sluggish cooking duck legs with white beans and carrots. A dish's enthusiastic about flavor yet with not many fixings

Cooking Ingredients

    • 4 duck legs
    • small bunch of thyme branches
    • sunflower oil, for showering
    • 500g carrots, cut
    • 4 garlic cloves, finely hacked
    • 2 x 400g jars white beans, depleted

Cooking Direction

    Stage 1
    In the event that you have time, daintily salt the duck legs daily or two preceding cooking, disperse with a portion of the thyme twigs, then cover and chill until required. (On the off chance that you don't have the opportunity, this is definitely not a fundamental stage.) Intensity the stove to 160C/140C fan/gas 3. Heat a little oil in a shallow flameproof goulash or cooking tin. In the event that the duck legs have been salted ahead of time, wipe them off with kitchen paper. Sizzle the legs in the tin or goulash, skin-side down, until brilliant brown and the fat has delivered out. Turn and cook for 10-15 mins to brown them everywhere.

    Stage 2
    Eliminate the duck legs to a plate and pour away a portion of the fat from the meal or tin (you can save this for roasties). Return it to the intensity and broil the carrots, garlic and thyme alongside some flavoring for 5 mins until the carrots are beginning to relax. Sit the duck legs on top, skin-side up, then, at that point, pour around 100ml water over the veg. Bring to a stew, cover and move to the stove to cook for 1 hr 30 mins.

    Stage 3
    Eliminate the meal from the stove and uncover. Turn the stove up to 200C/180C/gas 6. Lift the duck out onto a plate and mix the beans through the carrots and thyme. Sit the duck back on top, then return to the broiler, revealed, to cook for another 20-30 mins until the duck skin is fresh and the beans are stewing. Eliminate from the stove and pass on to rest for 10 mins, then, at that point, serve directly from the dish.